Htipiti – feta cheese spread

Ingredients

1/2 lb feta
3 tbsp olive oil
1 med italian pepper seeded & finely chopped
1 pickled green pepper seeded and chopped
2 tsp oregano

Pepper to taste
1/2 lemon; strained juice only
black olive; for garnish

How to prepare

In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup.

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Pizza crust

Ingredients

1 1/4 cup flour
1/4 cup flour
1 pkg red star quick rise yeast
1/2 cup water, warm
1 tbsp sugar
1 tbsp olive oil
1 tbsp garlic salt

2 tbsp parmesan cheese

How to prepare

In small dish, combine sugar, yeast and with the water. Let sit in warm place for 5 minutes. In large mixing bowl, combine 1 1/4 cup flour, yeast mixture, salt and olive oil. Mix. Take dough out of bowl and place on a floured surface. Dough will be sticky, so up to 1/4 cup more flour may be used during the kneading process (be careful not to use too much flour or pizza crust will be very heavy in texture). Knead for 5 minutes. Put ball of dough in a oiled bowl, cover and let sit in warm place for 1 to 1 1/2 hours. Put dough on floured surface and roll to desired thickness and place on greased pizza pan. Add your favorite sauce and toppings and bake at 450 for 15 – 20 minutes.

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Thai Food Cooking Tutorial : Yum Ta Krai (Spicy Lemongrass Salad with Cashew nuts)

http://www.youtube.com/v/w_T_SEn22z4?version=3&f=videos&app=youtube_gdata

A healthy Thai Food, Yum Ta Krai is one of my favorite. As same as many Yum recipe, the taste are sour and spicy. There are 2 recipes for this food, this one is with meat and the other is without meat but dry shrimps

Link:
Thai Food Cooking Tutorial : Yum Ta Krai (Spicy Lemongrass Salad with Cashew nuts)

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Jamaican ribs or chicken

Ingredients

2 lb country-style pork ribs or 1 cut-up chicken
3/4 cup chopped onion
4 large cloves garlic, minced
hot peppers to taste
2 tbsp allspice
1 tbsp ginger

2 tbsp salad oil
1 tsp ground nutmeg
1 tsp salt
12 bay leaves, soaked in hot water about 1 hr

How to prepare

1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat)

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Chinese Orange Chicken Recipe

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This delicious dish combines battered chicken in an amazing orange citrus sauce.

Continued here:
Chinese Orange Chicken Recipe

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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